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  • Boysenberry Souffle Au Chocolat

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    Boysenberry Souffle Au Chocolat
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 pkt (10-ounce) Boysenberries
    • 1 pkt Unflavored gelatin
    • 1/4 c. Cool water
    • 2 x Egg whites
    • 1 jar (7-ounce) Marshmallow Creme
    • 2 c. Cold Whip
    • 2 ounce Semi-sweet chocolate, shaved

    Directions

    1. Puree one package of Boysenberries. Sprinkle gelatin over water. Then stir over low heat till dissolved. Combine with pureed Boysenberries and refrigeratetill it begins to thicken. Beat egg whites till soft peaks form.
    2. Gradually add marshmallow creame, beating till stiff peaks form. Mix in Boysenberry mix and Cold Whip, then chocolate. Put in dishes. Refrigeratetill hard. Top with remaining package of whole Boysenberries. VARIATIONS: (1)
    3. MANGO: Substitute one mango pureed with 1 Tbsp. lime juice for the Boysenberries. Omit the chocolate. (2) APRICOT: Substitute 1 c. dry apricots pureed with 1 Tbsp. lime or possibly lemon juice for the Boysenberries.
    4. Omit the chocolate.

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